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 Salmon Recipes -
Salmon Ravioli with Chanterelle Mushrooms Recipe
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Main Dish Recipes -
Salmon Ravioli with Chanterelle Mushrooms Recipe
Ingredients
For the pasta
dough:
For the
filling:
-
100 g/3 1/2
oz
softened butter
-
1 bunch of
mixed herbs (parsley, chervil, dill,
tarragon)
-
Freshly ground white pepper
-
Cayenne pepper
-
Few drops of
lemon juice
-
250 g/8
oz
raw salmon fillets, skinned
-
Salt
-
1 courgette,
diced
-
1 teaspoon
unsalted butter
-
150 ml/5 fl oz
crème
fraiche
-
2 tablespoons
double cream
-
1 egg
-
1/2 bunch of
parsley, chopped
-
150 g/5 oz
chanterelle mushrooms, cleaned
-
Freshly
grated nutmeg
Serves 4
Method:
-
Knead the flour and other ingredients into a smooth
pasta dough. Cover with kitchen paper and rest in the
refrigerator for 1 hour.
-
For the herb butter beat the
softened butter and beat in the chopped herbs, freshly
ground white pepper, a few drops of lemon juice, salt
and cayenne pepper. Refrigerate.
-
Cut the salmon fillet into 5 mm/1/4 inch cubes, salt and
freeze for 30 minutes.
-
Briefly sauté the diced courgette in the butter, then
allow to cool. Puree the salmon, crème fraiche, cream
and egg in a blender and season with salt, cayenne
pepper and lemon juice. Add the diced courgette and
parsley.
-
Thinly roll out the pasta dough on a floured surface and
cut out some 5-7 cm/2-3 inch circles. Place 1
teaspoon of the salmon filling on each pasta circle and
brush some egg yolk around the edges.
-
Fold the dough
over the filling and pinch the edges tightly together to
seal them.
-
Cook the ravioli in boiling salted water for 3-5
minutes. Drain well.
-
Rinse the chanterelle mushrooms if necessary, drain and
sauté quickly in hot herb butter. Remove from the heat
and mix in the well-drained ravioli. Season with salt,
pepper and nutmeg.
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